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Categories:Viewed: 12 - Published at: 8 years ago
Ingredients
- 1/4 cup olive oil
- 4 cups 1/2-inch cubes zucchini (about 22 ounces)
- 1 1/2 cups chopped onion
- 2 large garlic cloves, chopped
- 1 28-ounce can diced tomatoes in juice
- 1 pound spaghetti
- 1 7-ounce package purchased pesto
- 1/2 cup thinly sliced fresh basil
- Grated Parmesan cheese
Method
- Heat oil in heavy large pot over medium-high heat.
- Add zucchini, onion and garlic and saut until zucchini is crisp-tender, about 5 minutes.
- Add tomatoes with juices and simmer until almost all liquid evaporates, about 8 minutes.
- Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite.
- Drain; return to pot.
- Add pesto to pasta and toss to coat.
- Add zucchini mixture and toss over low heat to combine.
- Mix in basil.
- Season pasta with salt and pepper.
- Transfer pasta to large bowl.
- Serve, passing Parmesan cheese separately.
